Nope, no stirring. It will never firm up like cake, its more like a cobbler and it will remain looking soft on the top. The first time I made this I didn’t trust the results and I let it cook for like 8 hours because I didn’t think it was “done”. Only after I scooped it out did I realise that it was actually indeed done… and err.. well after 8 hours it was overdone.

9×13 pan, 350 degrees, 30 minutes. Can top with nuts if desired. DO NOT try chocolate cake mix with cherry pie filling – wrong flavors, epic fail! White cake & Peach pie filling, Apple Pie filling & Spice Cake. Blueberry would work with yellow cake mix. Can make 2 8×8, just split cake mix & butter . Can do Jiffy cake mix = half size, 1 can pie filling. DO NOT double contents in 9×13 pan, will not work. Use 2nd pan. Great warm or cold for potlucks & picnics, impervious to temps & “looking perfect” like icing getting bumped or runny. I have not made in slow cooker, but have made this dump cake for decades. Top with ice cream! I want to eat the entire thing, just looking at your picture. MUST make for this weekend!

This recipe is a favorite, but why use a slow cooker when it can be made so quickly?
One yellow Jiffy cake mix, one can of cherry pie filling (or other favorite filling), one stick of melted unsalted butter. Spray 8″ square pan, spread filling on bottom, dump dry cake mix on top and spread evenly, pour melted butter on top. Bake 350 degrees for one hour. Delish! You can sprinkle pecans over pie filling if you like nuts.

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Hi! I'm Elizabeth and Welcome to my Blog!
I'm a Canadian Mom Blogger & Life Love Liz is a family friendly blog where I share about my life with my kids, the food I love and and all the things I enjoy doing. Read More About Me!